2 tablespoons of butter or margarine
1 tablespoon of olive oil
1/2 cup of chopped onion
1/4 cup of chopped green pepper
1/4 cup of chopped salted vegetable seasoning
1 1/2 cups of textured soy protein
1 cup of breadcrumbs
1 egg, lightly beaten
1/2 cup of tomato puree
1/2 cup of milk
salt and black pepper to taste
Sauce
1 tablespoon of butter or margarine
2 tablespoons of olive oil
1/4 cup of chopped onion
1 tablespoon of green pepper, chopped
1 can of tomato puree
2 tablespoons of all-purpose flour
2 tablespoons of red wine vinegar
1 tablespoon of Worcestershire sauce
3 to 4 dashes of hot sauce
2 tablespoons of butter or margarine
1 tablespoon of olive oil
1/2 cup of chopped onion
1/4 cup of chopped green pepper
1/4 cup of chopped salted vegetable seasoning
1 1/2 cups of textured soy protein
1 cup of breadcrumbs
1 egg, lightly beaten
1/2 cup of tomato puree
1/2 cup of milk
salt and black pepper to taste
Sauce
1 tablespoon of butter or margarine
2 tablespoons of olive oil
1/4 cup of chopped onion
1 tablespoon of green pepper, chopped
1 can of tomato puree
2 tablespoons of all-purpose flour
2 tablespoons of red wine vinegar
1 tablespoon of Worcestershire sauce
3 to 4 dashes of hot sauce
Meatballs:
In a bowl, combine the textured soy protein, cover with 1 1/2 cups of hot water and let it rest for about 15 minutes to hydrate
In a skillet, melt the butter with the olive oil
Add the onion, green pepper, and salted vegetable seasoning
Cook over medium heat until the vegetables are tender
Add the textured soy protein mixture and enough milk to obtain a smooth consistency
Mix well
Shape into 6 individual meatballs
Place in a preheated oven at moderate temperature (170°C) and bake for 45 minutes
Unmold onto 6 plates and drizzle with tomato sauce
Sauce:
In a skillet, melt the butter with the olive oil
Add the onion and green pepper
Cook over medium heat until the vegetables are tender
Add the remaining ingredients and bring to a simmer
Reduce heat and cook for 20 to 25 minutes., stirring frequently
Serve in 6 portions.
